Name: Farinata (Italian Chickpea Pancake)
Prep time: 4 h
Cook time: 25 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 2 scant cups chickpea flour; 1 teaspoon fine sea salt; 2 1/2 cups water (at room temperature); 1/4 cup extra-virgin olive oil; 1 teaspoon minced fresh rosemary (optional); 1/2 sweet yellow onion, thinly sliced (optional); Flaky sea salt; Freshly ground black pepper (optional)

Why You’ll Love Farinata (Italian Chickpea Pancake) Recipe

This farinata is simple, rustic, and full of flavor. The batter comes together with just a few pantry ingredients, then rests until it becomes smooth and ready to bake.

You’ll love its crisp edges, soft center, and savory flavor from olive oil, sea salt, and optional rosemary or sweet onion. It’s also naturally gluten-free, dairy-free, and vegan, making it a great recipe for many different diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 scant cups chickpea flour
1 teaspoon fine sea salt
2 1/2 cups water, at room temperature
1/4 cup extra-virgin olive oil
1 teaspoon minced fresh rosemary, optional
1/2 sweet yellow onion, such as Maui or Vidalia, thinly sliced, optional
Flaky sea salt
Freshly ground black pepper, optional

Directions

Whisk the chickpea flour and fine sea salt together in a large bowl. Slowly pour in the water while whisking constantly to prevent lumps. Let the batter rest for at least 4 hours, whisking occasionally and skimming off any foam that rises to the top.

Preheat the oven to its highest setting, just below broil. Place one rack on the bottom shelf and another on the top shelf. Once the oven is hot, place a 14-inch pizza pan or cast-iron skillet on the bottom rack for 10 minutes.

Stir the rosemary into the batter, if using. Carefully remove the hot skillet from the oven and pour in the olive oil, swirling gently to coat the bottom.

Slowly pour the batter into the skillet over the back of a wooden spoon so it flows gently without disturbing the oil too much. Drag some of the oil toward the center to coat the surface. Scatter sliced onion over the top, if using.

Bake on the bottom rack for 15 to 20 minutes, until just set and lightly golden. Move the skillet to the top rack, turn on the broiler, and broil for 3 to 4 minutes, until the surface is golden brown.

Remove from the oven, sprinkle with flaky sea salt and black pepper, then slice into squares or rectangles. Serve hot.

Servings and timing

Servings: 10
Prep time: 10 minutes
Resting time: 4 hours
Cook time: 25 minutes
Total time: 4 hours 25 minutes

Variations

Add fresh rosemary for a classic herbal flavor.

Top the batter with thinly sliced sweet onion before baking for extra sweetness and texture.

Add a pinch of black pepper directly to the batter for a bolder flavor.

Try adding a small amount of finely chopped thyme or sage instead of rosemary.

Serve with a simple salad for a light meal, or cut into small pieces as an appetizer.

Storage/Reheating

Store leftover farinata in an airtight container in the refrigerator for up to 3 days.

To reheat, place slices in a hot oven or skillet until warmed through and lightly crisp again. Avoid microwaving if possible, as it can make the texture softer.

FAQs

What is farinata?

Farinata is an Italian chickpea pancake made with chickpea flour, water, olive oil, and salt.

Is farinata gluten-free?

Yes, farinata is naturally gluten-free because it is made with chickpea flour instead of wheat flour.

Can I make farinata ahead of time?

Yes, you can prepare the batter ahead and let it rest for several hours before baking.

Why does the batter need to rest?

Resting helps hydrate the chickpea flour and improves the final texture.

Can I skip the rosemary?

Yes, rosemary is optional. The farinata will still taste delicious without it.

Can I use a cast-iron skillet?

Yes, a cast-iron skillet works very well because it holds heat and helps create crisp edges.

Can I add onions?

Yes, thinly sliced sweet onion is a great optional topping.

How do I know when farinata is done?

It should be set, lightly golden, and browned on top after broiling.

Can farinata be served cold?

It is best served hot, but leftovers can also be eaten at room temperature.

What should I serve with farinata?

Serve it with salad, roasted vegetables, olives, or as part of an appetizer spread.

Conclusion

Farinata is a simple and flavorful Italian recipe made from humble ingredients. With its crisp edges, tender center, and savory olive oil flavor, it’s a satisfying dish that works well as a snack, appetizer, or light meal.